Malted Mousse Cake

Instructions

1. Preheat the oven to 350°F. In a food processor bowl combine the cookies and nuts; process to fine crumbs. Add the butter; process just until combined. Pat the crumb mixture into the bottom of 9-inch springform pan. Bake 10 minutes or until golden brown. Completely cool in the pan for about 45 minutes.
2. Meanwhile, in small saucepan melt white chocolate with ¼ cup of the whipping cream; set aside.
3. In a small microwave-safe bowl, sprinkle the gelatin over the milk; let it stand until the gelatin is softened, about 3 minutes. Microwave the gelatin mixture, uncovered, for 15 seconds, just until the gelatin is completely dissolved. Stir the gelatin mixture into the white chocolate mixture. Refrigerate, stirring often, until the chocolate-gelatin mixture is chilled and begins to thicken.
4. Meanwhile, in an extra-large mixing bowl, use an electric mixer to beat the cream cheese, sugar, malted milk powder, and salt on medium until light and fluffy. Gradually add the thickened gelatin mixture; beat just until combined. In a medium mixing bowl beat the remaining 1 cup of whipping cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until blended. Spoon into the cooled crust. Refrigerate until firm, at least 3 hours or up to 8 hours.
5. To serve, remove the sides of the pan; place on a serving plate. Top with malted milk eggs or malt balls; slice the cake, and serve.